This green sauce is an easy, versatile condiment made with fresh herbs, pickled jalapeno, avocado, and capers. Zowza, right?! Its ability to elevate grilled meat, salads, vegetables, omelettes, or even stand alone as a dip is nothing short of magical.
- Large handful mixed herbs preferably flat-leaf parsley, cilantro, and mint, thick stems removed, about 1 cup packed leaves
- 1/2 small avocado pitted
- 8 to 12 slices store-bought or homemade pickled jalapeño peppers drained
- 1 tablespoon small capers rinsed and drained
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup or less to taste
- 2 tablespoons fresh lime juice or more to taste
- 1/2 teaspoon sea salt or more to taste
- Roughly chop or tear the herbs.
- In the bowl of a food processor fitted with the steel blade, toss in all of the ingredients and blend until the desired consistency is achieved.
- Taste and, if desired, add more lime juice or salt.
- Store in an airtight container and refrigerate for up to 3 days.
What Makes This Green Sauce Magic & (Almost) A Million Ways To Use ItThis recipe is intended to encourage variation and adaptation based on the herbs you prefer or have on hand. Love tarragon? Toss it in! Loathe cilantro? Leave it out and substitute oregano or basil. When it comes to uses for this vibrant green sauce, the list is truly endless. Our testers enjoyed it with just about everything, including grilled meats and vegetables, eggs, salads, blackened fish sandwiches, crudites, and new and fingerling potatoes.
Recipe Testers’ Reviews
WOW! This sauce is magical! It was really easy to make and was absolutely delicious on everything I put it on.
I first used it on top of chopped grilled chicken on salad and it was amazing. I also used it used it in a garden omelette which I will do again.
This is a must-have in my fridge at all times.
I used parsley, cilantro, and mint along with 12 pickled jalapeno slices, and Old El Paso. I ended up with 1 1/4 cups, which was fine with me, it was so good.
I didn’t need to adjust anything as the flavor was great as-is.
This stuff is pretty magical. I made this to accompany a dinner of grilled steak and vegetables. We put it on everything that night—steak, corn on the cob, asparagus, salad—and it was a hit!
It was a nice change from my standby of garlic, salt, and pepper—a tangy and bright tasty addition. Easy to make with pantry items and garden herbs.
Since then, I’ve also added it to scrambled eggs and toast, and veggie sandwiches. It made enough for dinner for four with leftovers to use all week. Will definitely make this again, especially for summer grilling!
No matter how much of this or how often I make it, this green sauce will be destined to magically disappear in no time in my house. It won’t be a big deal to constantly run out of it though, as it only takes 10 minutes to make a new batch.
The herbs of my choice were cilantro, parsley, and mojito mint and I used 8 slices pickled jalapeños for the sauce. It was super aromatic, sharp and sweet at the same time, and had great consistency for dipping and spreading.
It was fabulous on quesadillas, huevos rancheros, steamed fingerling potatoes, and toasted ciabatta with queso fresco.
It lasted in the fridge for 3 days, and it stayed green (lighter than the photo; more like avocado green rather than pesto green).
This is good stuff. It’s tangy, it’s herbal, it’s zingy. It’s hard to go wrong with it.
I think more herbs can’t be a bad thing so I used all three of the herbs called for, and maybe went a bit heavy on them, more like a handful of each. I used roughly equal amounts of parsley and cilantro, and a smaller amount of mint since it’s a strong flavor and still sings loudly through the chorus. (It was 50 grams parsley and cilantro combined and 15 grams mint for 65 grams total.) Some tarragon might be fun in this sauce and take it in a slightly different direction. I used 12 slices store-bought pickled jalapeño.
I can think of a million uses. I used it as a dip for tostones, but it could make a great salad dressing, a dip for French fries, steamed veggies, crudités, in a pita, on a taco, you name it.
I have an Aerogarden on my kitchen sink and am always looking for ways to use up excess herbs. This sauce is a great way to do it. And besides, it’s fresh and great for spring and summer grilling!
This green sauce is zingy, refreshing, and so so tasty—addictive, actually. I loved the recipe—really straightforward and quick.
This sauce can be used for so many different dishes. I know this will become a staple in our house. We had it on green salad with veal in bread crumbs, we tried it with samosa and onion bhaji (for a great non-dairy raita—actually way better than raita), and we dipped Jersey Royals into it whilst watching the last episode of Game of Thrones!
And it’s really adaptable, too, as you can change the herbs to suit the dish you’re having. It’s quick, too, and lasts in the fridge!
I used mint, parsley, basil, and oregano and 8 slices of store-bought pickled jalapenos. The capers provided the zinginess which was what made this so addictive. I omitted the garlic as my husband had client meetings the next day and raw garlic can be pretty offensive! But I would include it next time.
My choice of herbs was reliant on what I had in the garden and this is where I love this recipe. I was quite generous on the mint and hence why I think it went so well with samosa and onion bhaji. The basil also made it zingy. I love how adaptable this recipe is.
This green sauce is, indeed, magic. It took less than 10 minutes, start to finish. I used all three herbs, fresh from the garden, with the maximum amount of jalapenos suggested. Truth be told, I used 3 cloves of garlic because, well, it’s garlic, what else needs to be said.
Whiz away in the food processor and enjoy. Probably need to make a double batch as there’s no way this will last 5 days in the refrigerator, not because it goes bad but because you’ll use it all way before that.
Originally published June 23, 2019